Craving brownies but short on time and ingredients? These 4-ingredient sweet potato brownies hit that sweet spot between simple and satisfying. They’re fudgy, chewy, and rich—without a long shopping list or fussy steps.
Sweet potatoes bring natural sweetness and moisture, while cocoa delivers that deep chocolate flavor. Whether you’re baking for yourself or sharing with friends, this is a no-stress treat you’ll want to make again and again.
What Makes This Special
These brownies rely on pantry basics and one star ingredient: sweet potatoes. The result is a dense, chewy brownie with a naturally sweet, chocolatey bite.
There’s no refined flour or butter in the base, yet you still get a classic brownie texture. They’re easy to customize, forgiving for beginners, and a smart way to use leftover mashed sweet potato. Best of all, they taste like dessert, not a compromise.
What You’ll Need
- Mashed sweet potato (1 cup, packed) – from roasted, steamed, or microwaved sweet potatoes
- Nut butter (1/2 cup) – almond, peanut, or cashew; smooth and unsweetened works best
- Cocoa powder (1/3 cup) – unsweetened; Dutch-process or natural
- Maple syrup or honey (1/3 cup) – for sweetness and moisture
Optional but recommended add-ins: 1/2 teaspoon vanilla extract, a pinch of salt, 1/4 teaspoon baking powder for a touch of lift, and 1/3 cup chocolate chips for extra richness.
How to Make It
- Prep the pan and oven. Heat your oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment, leaving an overhang for easy lifting.
- Cook the sweet potatoes. Roast, steam, or microwave until very tender. Let them cool slightly, then mash until smooth. You’ll need a packed 1 cup.
- Mix the wet base. In a bowl, stir together the mashed sweet potato, nut butter, and maple syrup (and vanilla if using) until creamy and uniform.
- Add the dry ingredients. Sift or sprinkle in the cocoa powder (and salt/baking powder if using).
Stir until no streaks remain. The batter will be thick and glossy.
- Fold in extras. If you like, fold in chocolate chips or chopped nuts. Keep some chips for the top for a bakery look.
- Spread and smooth. Scrape the batter into the lined pan and smooth the top with a spatula.
Sprinkle any reserved chips evenly over the surface.
- Bake. Bake for 20–25 minutes, until the edges are set and the center looks slightly soft but not wet. A toothpick should come out with moist crumbs, not batter.
- Cool completely. Let the brownies cool in the pan for at least 30–45 minutes. Lift out using the parchment and slice with a sharp knife.
For the cleanest cuts, chill for 30 minutes before slicing.
- Serve. Enjoy as-is or with a sprinkle of flaky sea salt. They taste even fudgier the next day.
Keeping It Fresh
These brownies keep well thanks to the moisture from sweet potato and nut butter. Store them in an airtight container at room temperature for up to 2 days.
For longer storage, keep in the fridge for up to 5 days. They also freeze beautifully—wrap individual squares and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave for that soft, fudgy bite.
Health Benefits
- Sweet potatoes are rich in fiber, vitamin A, and potassium, which support vision, immunity, and heart health.
- Nut butter adds healthy fats and plant protein, making these brownies more satisfying and stabilizing blood sugar compared to traditional recipes.
- Cocoa provides antioxidants and that deep chocolate flavor without added dairy.
- Maple syrup or honey offers unrefined sweetness and moisture, so you can skip granulated sugar.
While they’re still a treat, you’ll get more nutrient value than from a standard brownie—with a texture that doesn’t feel “healthy” at all.
What Not to Do
- Don’t use watery sweet potatoes. If your mash is thin, the batter will be loose and the brownies may turn gummy.
Drain excess moisture and mash well.
- Don’t skip the cooling time. These brownies set as they cool. Cutting too early can make them fall apart or seem underbaked.
- Don’t overbake. You want a fudgy center. Pull them when the edges are set and the middle is just slightly soft.
- Don’t use dry cocoa lumps. Sift cocoa if it’s clumpy to avoid streaks and uneven mixing.
- Don’t swap nut butter for a low-fat spread. The fat in nut butter creates the chewy, fudgy texture.
Avoid powdered peanut butter or low-fat alternatives.
Alternatives
- Nut-free: Use sunflower seed butter or tahini in place of nut butter. Flavor will shift slightly but still tastes great.
- Vegan: Choose maple syrup and dairy-free chocolate chips. The base recipe is naturally egg-free.
- Different sweeteners: Agave or date syrup can work, but reduce slightly if they’re very thin.
Taste and adjust.
- Flavor twists: Add orange zest, espresso powder, cinnamon, or a pinch of cayenne for a subtle kick.
- Texture boosts: Fold in chopped pecans, walnuts, or shredded coconut for crunch and chew.
- Glaze option: Melt chocolate with a splash of coconut oil and spread over cooled brownies for a glossy finish.
FAQ
Can I use canned sweet potato?
Yes, canned sweet potato puree works well. Make sure it’s plain (not pie filling) and drain any excess liquid if it seems watery. Measure a packed cup.
Which nut butter is best?
Smooth almond or peanut butter gives the best balance of flavor and texture.
If using natural nut butter with oil separation, stir thoroughly so it’s uniform before measuring.
Can I reduce the sweetener?
You can cut the maple syrup or honey to 1/4 cup if you prefer less sweetness. The texture will be a bit denser; add 1–2 tablespoons milk of choice if the batter gets too stiff.
How do I make them more cakey?
Add 1/4 teaspoon baking powder and an extra tablespoon of cocoa. Bake toward the higher end of the time range.
They’ll still be moist, just slightly lighter.
Why are my brownies gummy?
Overly wet sweet potato, underbaking, or cutting too soon are common causes. Make sure your mash is thick, bake until the edges are set, and cool completely before slicing.
Can I double the recipe?
Yes. Bake in a 9×13-inch pan and add a few minutes to the baking time.
Watch for the same cues: set edges and a soft center with moist crumbs on a toothpick.
Do I need eggs or flour?
No. The sweet potato and nut butter bind the batter, while cocoa provides structure and chocolate flavor. That’s the beauty of this recipe—short, simple, and effective.
Wrapping Up
These 4-ingredient sweet potato brownies are a reliable, fuss-free way to satisfy a chocolate craving.
The ingredients are simple, the method is straightforward, and the results are rich and chewy. Keep a stash of sweet potato puree on hand, and you can have dessert anytime. One bowl, one pan, and a whole lot of chocolatey goodness—no complicated steps required.